Festival Classic Appetizer: Smoky Chili Cheese Fries

Allergens

Dairy, Wheat (Gluten)

Ingredients

• 4 large russet potatoes
• Canola oil for frying
• 2 cups shredded sharp cheddar cheese
• 1 cup cooked ground beef or vegetarian chili (store
• bought or homemade)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons hot sauce (optional)
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice potatoes into 1/4 inch thick fries, rinse and pat dry. In a deep fryer or heavy pot, heat oil to 350°F (175°C). Fry potatoes in batches until golden brown, about 2 3 minutes per batch. Remove with a slotted spoon and transfer to prepared baking sheet. Season with salt and let cool.
3. In a saucepan over medium heat, combine chili, sour cream, mayonnaise, hot sauce (if using), smoked paprika, salt, and pepper. Stir until well combined and warmed through. Remove from heat and set aside.
4. In a microwave safe bowl, combine shredded cheese and a small amount of chili mixture. Microwave in 30 second intervals, stirring between each interval, until the cheese is fully melted.
5. Arrange cooled fries on a serving platter or individual plates, generously pour smoky chili over fries, then top with melted cheese sauce. Serve immediately and enjoy!

Chef’s Insight

To achieve that perfect sizzle and aroma, cook the fries in small batches to maintain oil temperature.

Notes

For an extra smoky flavor, use bacon or bacon fat in the chili.